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Old 01-29-2015, 05:33 PM   #1
ThreeStrandsBrewing
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Default SMaSH recommendation for Jarrylo hops?

I just received 2 oz of Jarrylo hops included free in my order from Yakima Valley the other day, and I'd like to get a good sense for the characteristics of this hop, so is like to use them in a SMaSH recipe.

Being that I've only got 2 oz's, I was leaning toward 2 - 3 gallons, with a simple FWH, whirlpool, and dry hop additions.

I'd like to use Vienna as the malt, but I'm not opposed to going with something else.

Does anyone have a good suggestion on a good recipe?

Thanks!

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Old Yesterday, 03:51 AM   #2
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I've always just done standard pale malt to get a sense of a hop's characteristics, maybe a little crystal malt added, a simple American Pale Ale basically. But you should be able to pick them out regardless of the single base malt as long as no other hops are included. I do like the idea of FWH, whirlpool and dry hopping to get everything from that one hop. Let us know what you do and what you pick up from that hop.

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Old Yesterday, 12:37 PM   #3
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Thanks, sippin37! Excited to try this new (to me) hop

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Old Yesterday, 01:22 PM   #4
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My standard SMASH for testing hops uses Maris Otter to 1.050 sg, I usually make about 6 to 7 gallons of wort and split it preboil into batches to produce 1 gallon batches. This allows me to test 4 to 6 hops with one mashing. It makes for a longer day doing all those boils, but I can usually stagger them easily enough to keep it going smoothly.

I reduce the boil down to 40 minutes with hop additions at 30, 15, and 5 minutes with a whirlpool steep for 20 minutes after finishing the boil. The hops are rationed to give me a calculated 10 IBU at each addition (thus increasing amounts as time goes on). This methodology has produced some very nice pale ales: simple yet tasty.

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Old Yesterday, 01:58 PM   #5
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What the heck is Jamyllo's Hops???


Man, they are coming out faster than I can sample them!

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Old Yesterday, 03:34 PM   #6
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I know what you mean, Homercidal! Jarrylo is another one of what I have termed "flavor" hops. Not strong bittering but supposedly a nice punch of flavor. In this case, pear, orange, fruity with some spiciness.

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Old Yesterday, 03:43 PM   #7
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I agree with Oginme, Maris Otter for SMaSH is nice because it is a little maltier than just pale two row. Especially if you are shooting for a APA or IPA style. That being said I have made great SMaSH beers with just 2 row.

Either is fine

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Old Yesterday, 07:37 PM   #8
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Oginme - I LOVE that idea, and actually have a ton of other hops that I could use for other SMaSH's.

What size amounts do you typically use for the hop schedule you shared?

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Old Yesterday, 08:30 PM   #9
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I have not yet ordered Jarrylo to try it, so I have not worked out the hop additions for it yet. I use BeerSmith to dial in the hop add at each step.

To give you an example, for Amarillo (at 9.6% AA), I use 2 grams at 30 min, 3 grams at 15 minutes, 7.6 grams at 5 minutes and 5 grams steeping/whirlpool.

My batch size is 4 liters (I use the Mr Beer Kegs for fermenting) and I yield 7 to 9 bottles from each 4 liter batch. My target IBU is 40 (Tinseth) and I use WY1056 to ferment so I have a clean, well attenuating yeast. Mash is at 154F, target 1.050 OG, typically get 1.011 FG for a 5% abv.

When I've tasted the SMASH, I also do a little blending of some of the varieties I think will work well together with one or two of the extra bottles. At least in my system, what I get for initial aroma from a hop done this way is pretty indicative of what I will get dry hopping as well. Dry hopping will just give a lot stronger nose from what I get with this hop schedule.

edit: you can probably just ratio a different hop from what I listed above based upon difference in AA% for a quick and dirty match.

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